Custard Cream Squares (Print-Friendly Version)
Layers of crispy pastry, light vanilla custard, and whipped cream come together in a dessert that's as stunning as it is easy to prepare.
# Ingredients:
→ For the Dough
01 -
2 cold puff pastry sheets, thawed just enough to handle
→ Creamy Custard Filling
02 -
4 cups whole milk, split into two portions
03 -
1 1/2 cups white sugar
04 -
1 1/4 cups plain flour
05 -
8 large eggs, whites and yolks separated
06 -
3 teaspoons vanilla extract
07 -
2 tablespoons rum (optional, for extra flavor)
08 -
1/4 teaspoon fine salt
→ Fluffy Whipped Cream Layer
09 -
2 cups well-chilled heavy cream
10 -
2 tablespoons icing sugar, plus more for sprinkling
# Steps:
01 -
Set your oven to 350°F (175°C). Lay the puff pastry sheets on separate pans and bake them for around 10 minutes. Take them out once golden and leave them to cool down.
02 -
In a pot with a sturdy base, slowly heat 3 cups of milk over medium heat until it boils gently.
03 -
In a big bowl, whisk the egg yolks together with the white sugar until it turns pale and fluffy in texture.
04 -
Pour the flour, vanilla, salt, leftover cup of milk, and rum (if using) into the yolk and sugar mixture. Stir or whisk until there aren't any lumps left.
05 -
Once the milk on the stove is boiling, slowly add the egg mixture while stirring nonstop. Keep cooking and stirring until it thickens and smoothly coats a spoon.
06 -
Beat the egg whites with a mixer until they're stiff and hold peaks. Carefully fold these into the custard to make it lighter.
07 -
Take a 9×13-inch dish and put one baked puff pastry sheet on the bottom. Spread the custard over this layer, making it even.
08 -
Place the dish in the fridge and let the custard set for about 1-2 hours until firm.
09 -
Once the custard is firm, whisk the cold cream and icing sugar until thick and stiff. Spread it evenly over the chilled custard layer.
10 -
Slice the second pastry sheet into 15 pieces evenly and place them neatly on top of the whipped cream.
11 -
Put the dish back into the fridge and let it set for another 2 hours or until it's fully firm.
12 -
Right before serving, sprinkle with some powdered sugar if you like. Slice the dish into 15 portions and enjoy while cold.
# Notes:
01 -
You can make this a day ahead and store it in the fridge.
02 -
For the best results, eat within 2 days to keep the texture perfect.
03 -
Adding rum gives the custard a richer taste but it's optional.
04 -
Be sure no yolk mixes with the egg whites if you're whipping them.